Roasted Turkey (need 2 turkeys)

Prep time: 20 minutes
Preheat: 425º
Cook time: See “Turkey Notes”

1 Turkey
As needed, Unsalted butter
To taste, Sea salt
To taste, Black pepper, freshly ground
1/2  - 1 pound Carrots, cut into large pieces
1/2  - 1 pound Celery, cut into large pieces
2–3 Large onions, cut into large pieces
2-3 cups Chicken stock

1. Clean and prepare the turkey:
   -Remove neck and giblets from inside bird cavity and discard.
   -Remove excess skin and fat from turkey.
   -Rinse turkey, inside and out, in cold water and pat dry with paper towels.
   -Tie together turkey legs, if desired, and tuck wing tips under.
   -Brush entire turkey with melted butter and sprinkle generously with sea salt and black pepper.

2. Place turkey and vegetables in the roasting pan:
   -Place rack in the center of roasting pan.
   -Put turkey squarely onto rack.
   -Add carrots, celery and onions and distribute on bottom of roasting pan.
   -Add stock.
   -Put meat thermometer in the thickest part of the thigh.
   
   

3. Roast:
   -Place turkey in oven with the legs pointed towards the rear of the oven.
   -Reduce oven temperature to 350º after 45 minutes.
   -Baste and inject turkey with juice in the bottom of the roasting pan at 30 minute intervals or as needed until turkey reaches an internal temperature of 180 – 185º (keep in mind the more you open and close the oven, the longer things will take to cook).

4. Rest and carve:
   -Place turkey on a cutting board, cover with aluminum foil and let rest for 30 minutes.
   -Cut breast meat on an angle into individual serving portions.
   -Remove leg and thigh in one piece, separate the leg from the thigh and remove thigh bone.
   -Carve leg, if desired and serve.